SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Appetizer Fruit Plate

Makes: 14 to 16 servings
Prep 15 mins Chill 2 hrs
Appetizer Fruit Plate
Ingredients
  • 1 8  ounce container  mascarpone cheese
  • 2  ounces  prosciutto, finely chopped
  • 1/4  cup  finely chopped dried figs
  • 1/4  cup  finely chopped walnuts
  • 1 3  ounce package  cream cheese, softened
  •  Kumquat wedges (optional)
  •  Fresh savory (optional)
  •  Cantaloupe wedges, fresh strawberries, or other fresh fruit
Directions

1. Combine mascarpone cheese, prosciutto, figs, and nuts in a medium mixing bowl. Line a small bowl (1-1/2-cup capacity) or crock with plastic wrap. Pack cheese mixture into the lined container. Cover and chill at least 2 hours or up to 24 hours.

2. To serve, lift cheese mold out of bowl. Remove plastic wrap. Spread softened cream cheese over mold. Allow to stand at room temperature for 20 to 30 minutes before serving. Garnish with kumquat wedges and fresh savory, if desired. Serve with fresh fruit. Makes 14 to 16 servings.

Nutrition Facts (Appetizer Fruit Plate)
  • Servings Per Recipe 14,
  • cal. (kcal) 123,
  • Fat, total (g) 11,
  • chol. (mg) 30,
  • sat. fat (g) 6,
  • carb. (g) 4,
  • fiber (g) 1,
  • pro. (g) 5,
  • vit. A (RE) 21,
  • sodium (mg) 137,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe